WORDS IN

FIRST WORD
A punto (meat)
a punto
medium term. ... The
meat to the point is
that one that maintains
the juiciness of the
piece, but, without
leaving it bleeding.
We could say that this
¨á point¨ cooking
achieves an ideal
balance between a
good crust and a juicy
center that is neither
raw nor overcooked.
second WORD
Almíbar
syrup
Liquid substance of
different degrees of
thickness that is obtained
by dissolving sugar in
water and cooking the
mixture over low heat
until it takes a
consistency; It is used
mainly in fruit preserves
and in the preparation of
.
desserts and sweets
sweet,sugar
 Trird WORD
amasar knead
(pan etc)
kneading is
repeatedly
moving and
pressing one or
more solid
substances with
a liquid until a
homogeneous,
compact and
soft mass is .
mix, unite, form,
formed. amalgamate, rub, heñir
Quarter WORD
bain marie
baño maria
Culinary procedure
designed to keep a
sauce, a stew or a
dish hot, to melt
elements without
burning or to cook
food very slowly
with the heat of
boiling water.

Water tank
 Fifth WORD
conservar
keep (verb)
Conservation, whether
industrial, artisan or
homemade, consists of
interrupting or slowing
down the development
and action of natural
microorganisms and
enzymes in order to
avoid alteration of the
product.

maintain, preserve, care